Candy Cane Sugar Cookies
Combining the classic comfort of chewy sugar cookies with the iconic peppermint zing of candy canes, this recipe transforms ordinary cookie time into a holiday celebration. Whether you're hosting a cookie exchange, need a last-minute treat for unexpected guests, or simply want to create some holiday magic with your little ones, these Candy Cane Sugar Cookies deliver both visual charm and delicious flavor in every bite.
Equipment
- Electric Mixer
- Baking Sheets
- Parchment Paper
- Cookie Scoop
- Cooling Rack
- Ziplock Bag
- Rolling Pin or Meat Mallet
Ingredients
For the cookie dough
- 2¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter softened (room temperature)
- 1½ cups granulated sugar
- 1 large egg
- ½ tsp vanilla extract
- ½ tsp peppermint extract for subtle mint flavor
For the topping
- ½ cup crushed candy canes approximately 6-8 regular-sized candy canes
- ¼ cup granulated sugar for rolling
Instructions
- Place unwrapped candy canes in a ziplock bag and seal tightly, removing excess air. Using a rolling pin or meat mallet, crush the candy canes into small pieces – aim for a mix of fine powder and small chunks for textural interest. Set aside both your crushed candy canes and ¼ cup granulated sugar in separate small bowls.
- In a medium bowl, whisk together your flour, baking soda, baking powder, and salt until thoroughly combined.
- In a large bowl using an electric mixer, cream together the softened butter and sugar on medium speed for 2-3 minutes until light and fluffy.
- Add the egg, vanilla extract, and peppermint extract to your butter mixture. Beat on medium speed until fully incorporated and smooth, about 1 minute. Scrape down the sides of the bowl as needed.
- Gradually add the dry ingredient mixture to your wet ingredients, mixing on low speed just until combined. The dough should be slightly soft but not sticky.
- Cover your bowl with plastic wrap and refrigerate the dough for 30 minutes. This brief chill firms up the butter, preventing excessive spreading during baking.
- While the dough chills, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Once chilled, scoop dough using a tablespoon or cookie scoop (about 1½ tablespoons per cookie). Roll each portion into a ball between your palms, then roll in granulated sugar first, followed by a light coating of crushed candy canes.
- Place cookies on prepared baking sheets, spacing them about 2 inches apart.
- Bake in your preheated oven for 10-12 minutes, or until the edges are set but centers still appear slightly soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For chewier cookies, pull them out when they're just barely done – they'll continue firming up as they cool.
- Don't over-crush your candy canes - a mix of fine powder and small chunks creates the best texture and appearance.
- Store in an airtight container at room temperature for up to 5 days, with parchment paper between layers.
- Freeze baked cookies for up to 3 months or freeze unbaked dough balls for up to 2 months.
- Add a slice of bread to your cookie container to maintain softness (replace when bread becomes stale).
- Don't over-crush your candy canes - a mix of fine powder and small chunks creates the best texture and appearance.
- Store in an airtight container at room temperature for up to 5 days, with parchment paper between layers.
- Freeze baked cookies for up to 3 months or freeze unbaked dough balls for up to 2 months.
- Add a slice of bread to your cookie container to maintain softness (replace when bread becomes stale).
Nutrition
Calories: 175kcalCarbohydrates: 25gProtein: 1.5gFat: 7.5gSaturated Fat: 4.5gCholesterol: 25mgSodium: 95mgFiber: 0.5gSugar: 15g
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